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Haverick Meats bounces back after fire, in time for Christmas rush

Beef Central, 20/12/2016

SIX months after fire extensively damaged the Haverick Meats production facility at Banksmeadow, near Sydney airport, the facility has re-opened in plenty of time for the Christmas rush.

Peter Andrews outside the freshly rebuilt Banksmeadow facility, ravaged by fire in late May.

Peter Andrews outside the freshly rebuilt Banksmeadow facility, ravaged by fire in late May.

A supplier of quality meat to the foodservice and retail industry for three generations, the Haverick Meats factory was devastated by fire on May 21.

“It wasn’t until I got here after the fire broke out that I saw how serious it was,” said chief executive Peter Andrews. “We had about 15 fire trucks, 75 fire fighters, helicopter in the air, water going, engineers and mobile officers everywhere,” he said.

Planning and reconstruction work began almost immediately, with Haverick engaging food facility specialists, Wiley, to help with the disaster recovery process. Haverick had worked closely with Wiley in previous projects.

“It was important to us to be up and running again as quick as possible,” Mr Andrews said. “It was all high-pressure, because as a business we continue to grow. Wiley gave us a delivery date of 30 November, and we got started two weeks earlier than that, which was quite impressive,” he said.

“It’s a great big relief to be back in business. To finally see it built and operating again is quite amazing.”

Haverick portion-cut sirloins

Haverick portion-cut sirloins

Wiley arrived on-site within two days of the fire with an aim to have Haverick Meats back at full operating capacity within 26 weeks, using its Rapid Rebuild Recovery System.

The process began with Wiley collaborating with the insurance company to find the best possible solution for all parties. The design/build model was utilised to start works on site as early as possible and save weeks on contract time. The model also provided an opportunity for contribution from all stakeholders involved on the project.

“We now have the same footprint as what we had before, but it’s been redesigned and reengineered to improve productivity,” Mr Andrews said.

“We put our heads together with Wiley and asked whether there was anything in the original design and layout that could be improved, which could take the business forward and improve it for years to come. We think the new facility has gone to the next level,” he said.

Wiley managing director Tom Wiley said the company understood the importance for Haverick Meats to be operational by December, to ensure it could cater for the big increase in production seen during that time of year.

Peter Andrews and son, John Jr in the Havericks dry-aging room

Peter Andrews and son, John Jr in the Havericks dry-aging room

“Collaboration with Haverick Meats and the insurance company was key to delivering this project as fast as possible and in the best way, in what was a challenging and emotionally-draining experience for the owners,” he said.

The new facility is home to the latest in cutting-edge technology, featuring upgraded machinery and equipment. New advanced automation has been installed, ensuring consistent steak cutting precision and portion control.

The facility will also feature what is claimed to be Australia’s best temperature and humidity controlled dry-aging room, designed to deliver expertly-monitored dry-aged beef at the peak of its flavour.

 

Source: Wiley

 

 

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